Cherry-streusel coffee cake from Martha Stewart's Baking Handbook (page 55) by Martha Stewart

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on November 23, 2019

    I’m giving it four stars with modifications. One cup of tart cherries is not nearly enough. I used two cups. I also substituted full fat lactose-free yogurt for the sour cream. I reduced the sugar in the cake by 25%. This resulted in a mildly sweet cake that we really liked. (And I didn’t use the glaze, which also adds sweetness.) People used to sweeter deserts will want to use the full amount and/or use the glaze. The batter was really gloppy and hard to spread and seemed insufficient for the pan, but it did rise a lot. With the additional cherries I put the first cup as the recipe describes and the second cup on top under the streusel topping.

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Reviews about this recipe

  • Lisa is Cooking

    The cherries in the middle of the cake were both pretty and delectable, and the cake was enjoyed by all.

    Full review
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